This week’s interview is with Tom Moxcey, former CEO of Rock Bottom, Old Chicago’s and Charlie Browns. Tom talks about his amazing career starting in Boulder, CO in 1970 through
Identify & Remediate Issues Before
They Affect Customers
Avoid Multi Million Dollar Mistakes
You make data driven decisions every day. Often times these decisions are being made using incomplete or inaccurate data which can cost you millions.
OpsAnalitica fills that data gap for you.
Enable Manager Efficiency
Managers add value when they are interacting with guests and coaching employees. Make sure they have all the data they need to effectively manage and let OpsAnalitica do the rest.Learn More
Check out our Free COVID Resources
We have created processes to help during the pandemic: Employee Health Screening,
Location Risk Assessment, Drive Thru/Curbside Assessment and more.
Implement Scheduled Sanitization
Sanitizing is the new normal to protect your employees and customers. Also showing
your customers that you are sanitizing is more important than ever so your
customers need to feel comfortable doing business with you again.
We help multi-unit operators mitigate food safety risk and increase operations efficiency. If you are using a paper based solution know that you can replace it with a digital solution for less cost.
Restaurant operators and managers have always used data to make decisions and drive their operations forward. Some of these decisions can have multi million dollar consequences (see Chipotle’s $25 million settlement). Typical data sources are: sales, food cost, labor cost, customer reviews, which are all lagging indicators. Daily operations data is usually “collected” on paper and if it is actually documented it’s pencil whipped, hence making the data unavailable or useless at best.
Here’s what we typically see when talking with restaurant operators:
Lack of Visibility & Accountability
Above store leaders and management struggle with knowing that not all of their processes are being followed every day, every shift because they aren't there. They know that food safety logs are being pencil whipped. Most customer satisfaction issues are avoidable with proper execution.
Processes Managed On Paper
Employees are required to rely on memorizing all the information they learned in training. This is an unreasonable expectation, especially, in this fast paced industry with insanely high turnover. Data is unavailable, corrective actions are not implemented nor managed, leaving customers vulnerable.
Multi-million dollar decisions are being made using inaccurate and/or incomplete data sets. Above store leaders are guessing or, worse yet, have a false sense of security when making operational decisions for their chain. Most data being used are lagging indicators of past operational performance where the damage has already been done.
The Solution: A simple to use, easy to manage restaurant ops & food safety compliance process management solution that allows you to identify and remediate issues before they affect customers.
Best In Class Features
Custom Ops Processes
Brand Standards Evaluations
Dashboards & Insights
Notifications & Messaging
Bluetooth Probe Integration
Want to see these features in action? Register for a live demo!
1.5 million+ Processes Managed
48 Million+ Tasks Completed
300K+ FOOD SAFETY VIOLATIONS REMEDIATED
In this episode, Tommy Y interviews Don Fox CEO of Firehouse Subs. Firehouse has 1016 locations around the world. Don talks about his career path, what they are working on
On this episode of OrderUp – The Restaurant Ops Show Tommy interviews Doug Davis, COO and Co-Founder of the BEC Group.
Doug shares his journey in the restaurant industry from starting
Please enjoy this interview with Chef David Buchanan. Chef David is a working Chef at the Blackfish restaurant in northern Washington. He also runs www.chef-resources.com and the moderates the chef
Ari Weinzweig fell into the restaurant industry in the early 80’s because he didn’t want to move home after college and wasn’t particularly fond of driving a cab.
His business started
In this episode of, OrderUp – The Restaurant Ops Podcast, Erik sits down with Adam Frager a St. Louis restaurateur and entrepreneur.
Adam is one of the founders/owners of Blood & Sand and
Check out our 2nd interview podcast where Tommy sits down with John Lewis, Owner at Denver Food Group.
John has spent the last 15 years working in the Food and Beverage
Ron Ruggless posted a great article in NRN this week about how you can pay money to purchase 30-minute Lure Models and install them by a PokeStop location, which could be close
Below is the audio version of our very popular blog, The Only Way to Sustainably Grow Restaurant Sales is Through Better Operations.
Subscribe to our podcast Order Up – The Restaurant Ops
The first Order Up – The Restaurant Ops Show interview is with The Restaurant Boss, Ryan Gromfin.
Ryan has vast experience in the industry and helps thousands of restaurant operators on